Winter Ratatouille - Relish Magazine

By á-46

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium red onion, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1/2 medium eggplant, peeled and diced
• 3 garlic cloves, minced
• 1 large ripe tomato, seeded and diced
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes.

Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes.


Add garlic, tomato, salt and pepper; cook 1 minute.

•Calories 84

There are endless variations on the French ratatouille, but most all contain tomatoes, zucchini and eggplant. Beyond that, the sky’s the limit. This ratatouille is actually a great winter dish. It doesn’t rely on in-season tomatoes and uses vegetables that can be found in produce aisle of your super any time of year. The key is to dice vegetables small creating a mixture that blends well.